Chef Nick Gibbs – Panzanella Salad

Ingredients:

• 1 Cucumber
• 1 box of Grape Tomatoes
• 1 Red Onion
• 1 pack of Basil
• 3 cloves of Garlic
• ½ loaf of Italian Bread
• Granulated Sugar
• Red Wine Vinegar
• Extra Virgin Olive Oil
• Dried Thyme
• Crushed Red Pepper
• Salt
• Pepper

Directions:

1. Salad Prep
   1. Dice the whole cucumber, and ½ of the red onion.
   2. Cut grape tomatoes in half.
   3. Add all to a bowl and mix together.
   4. Season salad mix with salt and pepper.
2. Croutons
   1. Dice Italian bread.
   2. Lay parchment paper over a baking tray and place diced bread over it.
   3. Drizzle oil over the bread, and season with salt and pepper.
   4. Set the oven to 250-300° and leave the bread in there for approximately 10 minutes. Pull from the oven when bread is dried out and has a crouton texture.
3. Red Wine Vinaigrette
   1. Mince ⅛ of the red onion, and 3 cloves of garlic. Add to a mixing bowl.
   2. Add 1 tsp of the thyme leaves & ½ tsp of the crushed red pepper.
   3. Add 1 tsp of mustard dijon.
   4. Add 1 tsp of granulated sugar.
   5. Season with salt and pepper.
   6. Add 1 cup of red wine vinegar to the bowl and whisk.
   7. Then add 1 cup of olive oil and mix thoroughly.
4. Garnish
   1. Pick the stems off the basil.
   2. Tear the basil leaves into medium sized pieces.
5. Final Salad
   1. Add the croutons, salad mix and red wine vinaigrette into a mixing bowl and mix thoroughly.
   2. Garnish with basil and serve.